Argentine Chimichurri Meatballs

• 1 1/2 cups chimichurri sauce (use more of less according to your taste, a little goes a long way, I just buy mine at the store, th)
• 1 cup feta cheese
• Meatballs
• 3/4 lb ground beef (I like chuck)
• 3/4 ground pork
• 1 slice bread
• 1/4 cup milk
• 1 egg
• 2 tablespoons chimichurri sauce (drain, so you don't add too much of the oil)
• 2 scallions (chopped fine, white and green parts)
• 2 teaspoons minced garlic
• pepper
• Garnish
• sliced baguette
• lemon slice
• black olives

1. Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
2. I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
3. Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
4. Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
5. In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.

chimichurri sauce, feta cheese, meatballs, ground beef, ground pork, bread, milk, egg, chimichurri sauce, scallions, garlic, pepper, baguette, lemon slice, black olives

Taken from www.food.com/recipe/argentine-chimichurri-meatballs-398477 (may not work)